There is a restaurant in town which sells it’s famous greek dressing. While the dressing does taste amazing, it has some questionable ingredients (GMO oils and MSG!). I wanted to make a healthier knock-off that would still taste great. This quinoa salad makes a big batch which is perfect because you will have leftovers to pack to work, throw in a cooler for the beach or bring to a potluck. If you are cooking for one or two you can easily half the recipe.
Greek Quinoa Salad:
– 1 1/2 cups quinoa, cooked to package directions (should equal about 3 cups cooked) and cooled
– 2 tomatoes, de-seeded and diced
– 1 red pepper, diced
– 1 cucumber, skin left on, diced
– 1 bunch of basil, leaves and stems separated, stems put to one side for dressing and leaves torn
– 1 head of lettuce, chopped
– 1 cup kalamata olives, sliced. Taste your olives. If they are overly salty rinse before adding
Combine all ingredients, reserving basil stems. Prepare Greek dressing:
– 1/4 cup lemon juice
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive, avocado, or organic grapeseed oil
– 1 T dried oregano
– reserved basil stalks from above, chopped
– 1 t mustard (optional)
– salt and pepper
Place in a jar. Screw lid on. Shake vigorously until all ingredients are combined. Pour half of dressing over quinoa salad. Mix. Taste. Add more dressing to taste. You may not need the whole jar. Refrigerate and serve the salad cold or at room temperature.
*Non vegans can crumble in some feta cheese if they like
Enjoy ❤ ❤
*Note: Quinoa has a well earned reputation as a superfood. It is particularly popular among vegetarians and vegans due to it’s high protein content (and the fact that it is a “complete protein”) What makes me love it is it’s magnesium content (1 serving = 1/3 RDA). Magnesium has many health benefits (such as preventing stroke and heart disease, facilitating enzymatic action, maintaining bone integrity with aging), but the ones I immediately notice are improved sleep, relaxed muscles, and calmer nerves. Many people are deficient in magnesium, so eat up the magnesium rich foods! My favourite plant based sources are dark leafy green (hello spinach and kale 🙂 ), nuts and seeds, avocados, and bananas.